Leg of lamb for Easter

With Easter coming I wanted to roast a leg of lamb. Lamb is so lovely in the spring! I've found this amazing recipe in The New York Times cookbook. For medium rare roast a 3kg leg for 20 mins at 250 C and switch off the oven and leave it in inside for 3 1/2 hours.

It came out perfect!

Because it's such a huge leg for two adults and one toddler we have been celebrating Easter early this year and started on Good Friday.
Happy Easter everyone!

What do you do with all leftover fresh herbs?

 There is nothing more frustrating when your recipe calls for 2 tablespoons of parsley, 1 tablespoon of coriander and so on. You still need to buy a whole bunch. I made a habit of chopping all leftover fresh herbs, and even buying bunches just chop and freeze. I know you get ready chopped....., but that takes away the fun!

So I have these 4 containers to hand in my freezer!